Greek Recipes

Greek and Cypriot recipes

Tzatziki with Carrots

In Greek: τζατζίκι, pronounced dzahd-ZEE-kee

One of my friends here in Greece has always madetzatziki with carrots. The carrots don’t make a marked change on the overall taste, but they do add a delightful crunch and they add bulk to tzatziki to make it go further – a frugal choice. Use it as a dip for veggies, and as a condiment. I like it with stuffed vegetables and stuffed grape leaves.

Tzatziki with Carrots

Tzatziki with Carrots

Prep Time: 10 minutes

Total Time: 10 minutes


  • 3 cups of thick Greek yogurt *
  • 3 cucumbers **
  • 3 medium carrots
  • 4 large cloves of garlic
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper


  • Clean, trim, and grate the carrots and cucumbers, using a vegetable grater or the large grate on a cheese grater. Using your hands, squeeze as much liquid out of the carrots and cucumbers as possible. (If time is not a problem, leave them to drain overnight in the refrigerator.)
  • Peel the garlic and grate using a cheese grater.
  • In a bowl, combine all ingredients and stir to blend thoroughly. Refrigerate until ready to use.


* If you can’t find thick strained Greek yogurt, strain your own using commercial brands, or make your own from scratch.

** Use 3 cucumbers the size of large dill pickles, or 2 larger cucumbers.

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